- Cook Time: 10 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 265
- Carbohydrate Content: 24g
- Fat Content: 15g
- Fiber Content: 3g
- Protein Content: 6g
- Saturated Fat Content: 11g
- Sodium Content: 0.2g
- Sugar Content: 4g
Coconut crepes with raspberry sauce Recipe
Coconut crepes with raspberry sauce is a Dairy-free breakfast recipe for 6 people, takes only 25 mins; recipe has raspberries, cornflour and maple syrup.
Ingredients
- Egg - 2 large eggs
- Sunflower Oil - a little sunflower oil, for frying
- Plain Flour - 140g plain flour
- Maple Syrup - 2 tsp maple syrup
- Coconut Milk - 300ml coconut milk
- Cornflour - 2 tsp cornflour
- Desiccated Coconut - 2 tbsp toasted desiccated coconut
- Raspberries - 200g raspberries
Instructions
- Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
- To make the crepes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crepes per person with a drizzle of the sauce and a little of the remaining toasted coconut.